The ... Korin website where whey describe the Suisin Inox Honyaki. There is a somewhat hard to understand description of how they are sharpened by the factory and why that makes them special.
What Korin is saying, and using a lot of words to do it, is that the Suisun Inox Honyaki factory edge is extremely asymmetric. I don't know the numbers offhand, but think it's something in the 4:1 - 90/10 range. In other words, it's an actual "V" edge, but barely.
You can sharpen any current, quality laser to similar ratios of asymmetry and get similar results. More asymmetry means more perceived sharpness but less durability. ... [A] forum ... where it was Konosuke vs Suisin.
It was the KKF
. Jon was talking about micro bevels. Usually, what you're looking for from any multi-bevel, micro or full, is an increase in durability without compromising sharpness derived from a very acute secondary. It's Jon's position that the SIH can take, hold, and benefit from a micro bevel in ways the Gesshin Ginga Inox and Konosuke HD (or HD2) can not. The Tadatsuna Inox and Sakai Yusuke Swedish Stainless weren't part of the discussion.
To the extent that there's an actual difference between what you can do with an SIH and any other stainless laser of similar hardness, it's subtle. Too subtle to matter? Maybe; maybe not. If you weren't looking for the edge of the envelope, you wouldn't be posting in the Sharpening Q and A here.
There's no real trick to sharpening a micro bevel beyond a stead handy and a light touch for a freehand sharpener; or a light touch and an angle finder with an Edge Pro.
Personally I prefer the Kono HD over any stainless laser for its silkier and more communicative behavior on the stones. If caring for carbon isn't an issue, the Gesshin, Kono, Tad, and Yusuke White #2 will give you the same feel as the HD for less money.
The thing about lasers is that they're lasers. The differences between the top makers' knives are infinitely less important than the similarities.